摘要
【目的】探明不同品种制作的武平绿茶——“梁野炒绿”的理化成分差异,为筛选适制梁野炒绿的品种及后续产品品质提升提供理论基础。【方法】本研究对‘福云6号’‘梅占’‘乌牛早’‘龙井43’这4个品种制作的“梁野炒绿”进行了感官与生化成分鉴定。【结果】感官审评发现,乌牛早品种炒绿内质综合得分最高,极显著高于其他3个品种(P<0.01),其次是梅占品种和龙井43;生化成分鉴定表明:水浸出物含量在梅占品种绿茶中均显著高于其他品种(P<0.05),茶多酚含量在梅占和乌牛早绿茶中均显著高于其他两个品种(P<0.05);乌牛早品种炒绿游离氨基酸总量最高,酯型与非酯型儿茶素比值(1.44)、儿茶素苦涩味指数(5.68)、酚氨比(3.88)均比其他品种低;氨基酸组分分析表明,茶氨酸含量(8.971~14.942 mg·g^(-1))在福云6号中极显著高于其他品种,天冬氨酸含量(1.854~2.506 mg·g^(-1))在乌牛早中极显著高于其他品种(P<0.01),谷氨酸含量(1.690~2.244 mg·g^(-1))在梅占和乌牛早炒青绿茶中显著高于其他2个品种(P<0.05);相关性分析表明,茶叶感官审评得分与水浸出物含量呈正相关(R=0.65,P<0.05),与酚氨比、酯型与非酯型儿茶素比值(P<0.05)、儿茶素苦涩味指数呈负相关。【结论】4个品种中乌牛早最适宜制作“梁野炒绿”。
【Objective】Biochemical constituents of varieties of the famed Liangye Roasted Green Tea from Wuping were compared in relation to their sensory quality.【Method】Liangye Roasted Green Teas made by using the leaves plucked from Fuyun 6,Meizhan,Wuniuzao,and Longjing 43 tea bushes were chemically analyzed by UPLC,and the brewed teas evaluated by a sensory panel.【Results】The Wuniuzao tea was rated by the panel with the highest score among all.It was followed by Meizhan and Longjing 43.Biochemical composition analysis found that the content of water extracts was significantly higher in the green tea made by Meizhan than others(P<0.05),and the content of tea polyphenols was significantly higher in the green tea made by Meizhan and Wuniuzao than the other two varieties(P<0.05).While the total amino acid content of Wuniuzao tea was the highest,but the ratios of ester catechin/non-ester catechin and polyphenol/amino acids as well as the index of catechin bitter taste the lowest,of all.On amino acids,the theanine content of 8.971-14.942 mg·g^(-1) in Fuyun 6 and aspartic acid of 1.854-2.506 mg·g^(-1) in Wuniuzao were significantly higher than those in the others(P<0.01);and glutamate of 1.690-2.244 mg·g^(-1) in Meizhan and Wuniuzao significantly higher than that in the other two varieties(P<0.05).The sensory scores on the teas positively correlated with the water extract content(R=0.65)as well as the ratios of polyphenol/amino acids and ester catechin/nonester catechin(P<0.05),but negatively with the index of catechin bitterness index of the various teas.【Conclusion】The sensory evaluation on the brewed teas indicated that Wuniuzao tea bushes yielded the roasted green tea with the most desirable drinking quality among the four tested cultivars.
作者
钟秋生
单睿阳
林文明
李鑫磊
林郑和
张亚真
陈常颂
ZHONG Qiu-sheng;SHAN Rui-yang;LIN Wen-ming;LI Xin-lei;LIN Zheng-he;ZHANG Ya-zhen;CHEN Chang-song(Tea Research Institute,Fujian Academy of Agricultural Sciences/Fujian Branch of National Center for Tea Improvement,Fuzhou,Fujian 350013,China;Wuping County Agriculture and Rural Bureau,Wuping,Fujian 364300,China;National Agriculcural Experimental Station for Soil Quality,Fu’an,Fujian 355015,China)
出处
《茶叶学报》
2023年第1期30-37,共8页
Acta Tea Sinica
基金
福建省公益科研院所专项(2021R1029006)
国家茶叶产业技术体系(CARS-19)
福建省农科院茶产业联盟专项(CXLM202003,CXLM2021002)。
关键词
茶树品种
梁野炒绿
感官评价
儿茶素
茶氨酸
Tea cultivars
Liangye Roasted Green Tea
sensory evaluation
catechin
theanine
